Miso-Glazed Tuna Kebobs

Serves 4 to 6

  • 1 cup white miso (also called shiro miso)
  • ½ cup mirin (Japanese sweet rice wine)
  • ½ cup sugar
  • ¼ cup water
  • ½ cup mayonnaise
  • 2 lb tuna steak, cut into 1-inch cubes

1.  Heat miso, mirin, sugar, and water in a small saucepan over medium heat, stirring until sugar has dissolved.  Remove from heat and whisk in mayonnaise, then cool to room temperature.

2.  Put tuna in a sealable bag (or shallow dish).  Pour marinade over tuna and marinate—chill at least 8 hours.

3.  Prepare grill for direct-heat cooking over hot charcoal (high heat for gas).  Thread tuna onto skewers, leaving small space between each piece.  Put on tray.

4.  Oil grill; grill tuna, turning occasionally.  Cook until just pink in center.

Published in: on August 9, 2010 at 8:37 pm  Leave a Comment  
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